| Title: | Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac |
| Author(s): | Ito Y; Sugimoto A; Kakuda T; Kubota K; |
| Address: | "Laboratory of Food Chemistry, Ochanomizu University, 2-1-1 Ohtsuka, Bunkyo-ku, Tokyo 112-8610, Japan" |
| ISSN/ISBN: | 0021-8561 (Print) 0021-8561 (Linking) |
| Abstract: | "The odorants in Chinese jasmine green tea scented with jasmine flowers (Jasminum sambac) were separated from the infusion by adsorption to Porapak Q resin. Among the 66 compounds identified by GC and GC/MS, linalool (floral), methyl anthranilate (grape-like), 4-hexanolide (sweet), 4-nonanolide (sweet), (E)-2-hexenyl hexanoate (green), and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet) were extracted as potent odorants by an aroma extract dilution analysis and sensory analysis. The enantiomeric ratios of linalool in jasmine tea and Jasminum sambac were determined by a chiral analysis for the first time in this study: 81.6% ee and 100% ee for the (R)-(-)-configuration, respectively. The jasmine tea flavor could be closely duplicated by a model mixture containing these six compounds on the basis of a sensory analysis. The omission of methyl anthranilate and the replacement of (R)-(-)-linalool by (S)-(+)-linalool led to great changes in the odor of the model. These two compounds were determined to be the key odorants of the jasmine tea flavor" |
| Keywords: | "Acyclic Monoterpenes Adult Chromatography, Gas Female Gas Chromatography-Mass Spectrometry Humans *Monoterpenes *Odorants Oleaceae/*chemistry Smell Stereoisomerism Tea/*chemistry Terpenes/analysis/chemistry ortho-Aminobenzoates/analysis;" |
| Notes: | "MedlineIto, Yuriko Sugimoto, Akio Kakuda, Takami Kubota, Kikue eng 2002/08/09 J Agric Food Chem. 2002 Aug 14; 50(17):4878-84. doi: 10.1021/jf020282h" |
